Adam: You know when you’re wearing clothes, my lean muscular build, it’s hard to know that I was getting a little bit of a spare tire underneath them, but I was getting a little bit of a spare tire, but besides that, there were two things. One, my chronic back problems which you covered last episode, and I wanted to do whatever I could to ameliorate these back issues. Consistent and safe back exercises are one of them, and the other thought I had was maybe my diet is affecting my back, because I was reading a lot about the typical American diet and it’s inflammatory. I’m thinking I might have an inflammation issue going, my back keeps going into spasm, it’s probably chronically inflamed. If I can not only exercise my back properly but maybe reduce my chronic inflammation, that might be my answer.
Tim: InForm Nation, welcome to episode 25 of the InForm Fitness podcast. Twenty minutes with New York Times bestselling author, Adam Zickerman and friends. I’m Tim Edwards with the InBound Podcasting Network and a client of InForm Fitness. Joined as always by Sheila Melody, Mike Rogers, and of course Adam Zickerman. Okay team, at the time of this recording, spring has just sprung, summer is just a few months away, and I’m sure a good portion of InForm nation is already thinking about summer which means they’re thinking about slimming down a little or in some cases a lot, so dieting is on their minds. We’ve all heard of, and I’m sure participated, in at least a few nutrition plans, like the paleo diet, the Atkin’s diet, or the one that I really enjoyed a few years ago was the slow carb diet from Tim Ferris. Most recently I had tremendous success by just eating cleanly as you describe Adam in chapter three of your book, Power of Ten: The Slow Motion Fitness Revolution.
So Adam, you visited LA. just a few months ago when we recorded the Adam in LaLa Land episode and frankly, you looked extremely fit. So in the last episode, you mentioned that we’re going to talk about a diet that you’ve been on for the last X amount of days, and my question is why did you even consider going on a diet in the first place because you don’t look like you need to go on one.
Adam: I picked up a few lessons from my female friends and I know how to dress to hide it.
Tim: You wear Spanx, that’s what you’re telling me?
Mike: Spanx and New York black. Everyone in New York knows how to hide it.
Adam: Hide our emotions.
Tim: You don’t hide your emotions in New York, come on.
Adam: The people in L.A want to hide their emotions.
Tim: We’re the passive aggressive ones.
Sheila: Oh no, we want to talk about our emotions.
Tim: That’s down in the south where they’re passive aggressive, but anyway, we digress. You mentioned the diet, and here’s a guy, the guru, the InForm Fitness and you’re fit. So what prompted you to go on a diet?
Adam: I’m so glad you asked me that question, because you know the other question I get asked in a similar vein is why do you work out Adam, you look great.
Sheila: You say because I never want to look like you.
Adam: That just reminded me of something Yogi Bear once said. Nobody goes to that restaurant anymore, it’s always too crowded. So listen, why did I go on this diet. Well first of all, diets are not always about weight loss, fat loss. Diets are about health, or they should be. Now I know that anyone who goes on a diet, their number one concern is I want to lose body fat, which is a noble goal because being overweight has health problems associated with it. Now I did want to lose a little weight first of all, because I always said that I hide it well half-jokingly, because the other half, I did need to lose a couple of pounds and it is true that when you’re wearing clothes, my lean muscular build, it’s hard to know that I was getting a little bit of a spare tire underneath them, but I was getting a little bit of a spare tire, but besides that, there were two things. One, my chronic back problems which you covered last episode, and I wanted to do whatever I could to ameliorate these back issues. Consistent and safe back exercises are one of them, and the other thought I had was maybe my diet is affecting my back, because I was reading a lot about the typical American diet and it’s inflammatory. I’m thinking I might have an inflammation issue going, my back keeps going into spasm, it’s probably chronically inflamed. If I can not only exercise my back properly but maybe reduce my chronic inflammation, that might be my answer. So for years, I’ve been reading about the ketogenic diet, and for years I was poo-pooing it.
Adam: Because I had a vast misunderstanding about what a ketogenic diet was. Basically using ketones for fuel. I’ll get into what a ketone is a little bit later, but my understanding of ketones was when your body is using ketones for fuel, or if you’re producing a lot of ketones, I always understood that to be very dangerous. In my mind without realizing it, I was really thinking about what they call ketoacidosis, which is much different than nutritional ketosis, using ketones for fuel from a nutritional point of view, as opposed to something very dangerous called ketoacidosis. That was where the confusion comes in. Whenever you talk to a doctor or a nutritionist and say I want to go into ketosis, they say it’s dangerous, and being in ketoacidosis is very dangerous but you cannot go into ketoacidosis just by eliminating carbohydrates or going to what they call nutritional ketosis. Ketoacidosis, let me explain what that it is. It usually afflicts people with Type I diabetes. Type I diabetics cannot produce insulin, and when you cannot produce insulin, when you eat carbohydrates, the sugar starts building up and building up, and what happens is the body can’t utilize that sugar, because the insulin is not there to use that sugar and bring it into the fat cells and the muscle cells, or bring it into any cell that needs that for energy. So the body, if it can’t get glucose for energy, it starts metabolizing fat for fuel. That’s where it’s going to get it’s energy from, and it starts going crazy producing these ketones. You see ketones come from fat, the metabolism of fat. An alternative sense of energy for the body are ketones, fat gets broken down into ketones, carbohydrates get broken down into glucose and when the body breaks down carbohydrates for glucose and those glucose molecules can’t be used, the body will say okay, let me go break down some body fat, get some ketones out of it, and utilize that for fuel. So it’s another source of currency if you will, and if you’re a Type I diabetic, your body goes crazy producing these ketones and you end up having so many ketones that you go into an acidic state, a dangerously acidic state where basically all functions of the body cannot produce and cannot function when you’re in such a high acidic state. In other words, we have to have a pH level that’s very, very stable, like about normal, about 7. Our pH is about 7, that’s the normal functioning pH of the human body. When you start having all these ketones that start going through the roof — ketones are acidic by the way, and ketones that are not being checked or regulated, start going through the roof and you are in a very dangerous state. So a Type I diabetic can very often go into ketoacidosis and they have to go the hospital, they have to get the injections, and usually it’s a diabetic that’s not taking care of themselves. You cannot go into that acidic state being in what I have been in the last ninety days which is called nutritional ketosis. Nutritional ketosis is a state in where you body instead of using glucose for fuel, not because there’s no insulin, but because you’re not eating anything that’s going to produce a lot of glucose, your body says well I need energy, so I’m going to start using fat for fuel. Every cell cannot use actual fat for energy, they have to break down the fat. Just like we have break down carbohydrates for glucose, we have to break down fat, and we’re breaking them down into fat and these ketone bodies are being used for fuel. Well there’s a lot of evidence right now that’s showing that these ketogenic diets which are to break it down into macronutrients about 70-75% fat, about 10% protein, maybe 15% protein, and then the rest which is about 5% carbohydrates.
Tim: Now immediately, red flags are flying all over when you say the diet is made up of 75% fat. Now let’s drill down on that a little bit more. We’re not talking cheeseburgers.
Adam: Well we’re not talking cheeseburgers with the bread, but we are talking cheeseburgers. I will have red meat, I will have cheese. Red meat has to be grass fed, not this factory raised cow. So the quality of the foods that you’re eating is also very important, so I eat grass fed beef and beef, the fat in the beef is very good for you. What you have to be careful of, this is what I realized and this is a very common mistake that people make on ketogenic diets, that they think it’s a high fat, high protein diet, but it’s not really high protein. Having too much protein can actually produce an insulin response or produce sugar, because protein can be converted into glucose, it’s called gluconeogenesis, and it can be almost as bad as actually eating carbohydrates. A lot of people will eliminate their carbohydrates and they’ll end up having tons of red meat, which is a lot of protein.
Tim: That sounds like the Atkin’s diet to me.
Sheila: That’s what I was just going to say.
Adam: The Atkin’s diet, in essence, a ketogenic diet and the misinterpretation of the Atkin’s diet of a ketogenic diet is that the image is like a bunch of caveman sitting around gnawing on a dead animal or something like that and just eating fat and bacon and protein all day long. It’s not like that, it’s mostly vegetables that are saturated in fat like olive oil, or coconut oil or avocado oil. Salads that are doused in that kind of fat, so getting vegetables or other types of oils and avocados in general, grass fed meat, pasture raised chickens, eggs, and of course wild fish. That is my diet, and it’s not like I’m eating tons of meat. I’m eating six ounces of a steak, I’m eating tons of brussel sprouts that have been roasted in coconut oil.
Tim: All sounds good to me so far.
Sheila: Probably 85% of the time I eat exactly what you just described.
Adam: I committed to eating this way without exception for ninety days. I started at the beginning of this year. Here we are.
Tim: Where are you now at the time of this recording?
Adam: It’s a coincidence but I am literally, today, on my 90th day. It started January 3rd, which is a Tuesday. So I don’t know if it’s the 90th day, but I just finished my twelfth week starting January 3 and this is a Tuesday. So today is the last day of my twelfth week.
Mike: I don’t think 90 is divisible by seven.
Tim: Well he’s close.
Mike: I’ve got my advocates in the corner there.
Tim: So nonetheless, let’s review.
Adam: By the way, at the beginning I said why I did this. I thought it’d help my back, anti inflammatory. Ketogenic diets are well suspected to be anti-inflammatory. The second reason why I wanted to do this diet was because I had my annual checkup and I’m in my early 50s now, but 50s nonetheless, and my blood work is creeping the wrong way. They’re starting to get on the high side of normal.
Tim: Let me ask you, is that prior to going on the diet?
Adam: Prior to going on the diet, I had my annual checkup and the results came in and he said to me hey, nothing to be alarmed about at this point but you’re trending the wrong way. You’re C-reactive protein is creeping which is an inflammatory marker, and he said your cholesterol is creeping up, it’s not too high per se but it’s on the higher side of normal. My A1C which is an indicator of your blood sugar was creeping up again on a high side of normal. I was like wow. These are all things that indicate that I’m going towards what many Americans go towards which is metabolic syndrome. It reminded me the same situation that Dr. Peter Attia, his story when he started his quest on ketogenic diets, and he was in the same situation. He worked out all the time, he thought he ate well most of the time. We think eating well is eating whole grain breads, and fruits, and occasionally what’s so bad about having a beer here and there, and next thing you know, in a day you’re still ingesting 250 grams of carbohydrates without even thinking about it. So he started taking control of it as well, and when I saw that my blood numbers were going up and then I read what Dr. Attia went through as well, I was like holy cow that’s me. So that also prompted me, I wanted to see if going on a ketogenic diet would change these numbers. Well this is the 90th day so I’m about to get those numbers checked, so I’m going to report back on this but when I can talk about now is how I feel.
Tim: Let’s start with your back.
Adam: And what has happened. First of all my back, in combination with what I’ve been doing with my lower back exercises and staying consistent with that, my back has never felt better. I can sit for hours in a car, or I can sit for hours at my desk, and get up sideways.
Tim: And you’re giving this ketogenic diet credit for assisting with that.
Adam: First of all, I’m a sample size of one, so this is scientific at all, but I am giving it credit. That in conjunction with taking care of my back with the exercises. So I don’t know where the cause and effect is because I’ve been doing a couple of things at once, but the big teller is going to be obviously the blood work that I get done soon. Besides that and besides the fact that my back feels better, I’ve lost fifteen pounds of weight that you didn’t think that I needed to lose. So I look a lot better naked now, so I don’t have to wear clothes anymore. I don’t have to wear a T-Shirt to the pool anymore.
Mike: You know when your body gets a little bit smaller, it gives the illusion that other things are bigger.
Adam: You have that as well. Big thing that I noticed was my digestion. My digestion changed dramatically. I don’t have upset stomach, my elimination if you know what I’m talking about has been undramatic, it’s been beautiful.
Sheila: It’s a beautiful thing.
Tim: Well your good friend Dr. Oz would be proud of that.
Mike: Maybe this will get edited out, maybe it won’t, but I’m just curious. What does beautiful mean?
Tim: That actually is so it will not be edited out, so describe beautiful? You mean like one clean long —
Adam: Exactly, tapered on both ends, perfect.
Tim: Dr. Oz was his thing right?
Adam: It’s embarrassing, especially since you’re talking about me.
Mike: You don’t sound like you’re embarrassed.
Adam: I am. You’ve got to remember that this is someone who is too shy to urinate in front of his wife.
Mike: I’m going to remind you that you’re the one who is talking about himself right now.
Tim: So nonetheless there’s a lot of fiber in this diet and it’s really helping Adam a lot, so good.
Sheila: That’s really, really very interesting and I want to ask a question about is there a difference in how women react to this diet as opposed to how men react to this diet? Coming off that interview we had a few weeks ago with Dr. Sylvia Tera and The Secret Life of Fat, and how different men and womens’ makeup is and how we process fat and everything. It sounds like something I’d like to try, and I feel like I’ve been kind of doing this for the most part.
Tim: I think she’s committing, I think she should jump on 90 days.
Adam: I’m not sitting here saying everyone should jump on the ketogenic diet bandwagon first of all. I need to make that disclaimer. First of all, women are different and we’re all different. I’m different from another man, and women certainly have their issues. When you talk about nutrient partitioning and that no matter what you eat, some of it is going to be partitioned to fat.
Hormonal issues with women as they get older, all kinds of things. Genetics for men and women are different amongst ourselves and all these things play into it for sure, but having said that, sugar is bad. Sugar is bad, sugar is inflammatory. There is nothing good that comes out of sugar and excessive carbohydrates. I don’t believe being in ketosis is dangerous anymore, and this idea of eating a lot of fat, even if it’s saturated fat, especially if it’s saturated fat, is not bad for you. It’s been shown over and over again that dietary fat does not raise your cholesterol, so just check that box off. It’s not true, it is just not true that eating egg yolks and eating red meat raises your cholesterol, that is not what is raising your cholesterol. The last ten, fifteen years have been really showing that. My blood work will show this, if I go to my blood work and my cholesterol is through the roof I’m going to have to eat my words. It might even be another cause of it, but the thing is if all my triglycerides are good and inflammatory makers are lowered and my cholesterol happens to stay on a higher side, and everything else is really, really good, I’m not going to worry about high cholesterol. High cholesterol, high LDLs are not a very good marker on heart disease.
Mike: On its own.
Adam: On its own. Now there’s this other test that Dr. Attia actually told me to get which is an NMR, nuclear magnetic resonance test, to test for your LDLP. See when you go to the doctor and you get your cholesterol and blood work done, you’re getting blood work for your LDLC. LDLC is how much cholesterol, low density cholesterol is in your blood, whereas the LDLP is showing you how many LDL proteins are in your blood. I’m getting technical right now, but it’s a different marker and a much better marker and indicator of potential heart disease, this LDLP. So I’m going to get that done, and see if my LDLP is nice and low, and if that is, regardless of what my LDLC is or total cholesterol is, I’m not going to be worrying about it. Again, my A1C, my C reactive protein, these markers, if they stat going down after ninety days of eating, I’m not kidding you, 70% of my diet being fat, I’ll be pretty convinced. At least for myself. Let me tell you about my experience psychologically.
Tim: I’m curious how you managed this, because it seemed like a lot of drastic changes.
Adam: This is why I’m not necessarily telling people to just go on this ketogenic diet. First of all, I’m not a nutritionist, I just play one on TV. So I’m a nutritionist, secondly, I’m not going to lie, it’s not easy to adjust to this type of diet. If you’re used to eating grains and carbohydrates — I’m essentially a vegetarian that is saturating their vegetables with saturated fat and all kinds of fats, and having small portions of animal protein, whether it be a chicken or a fish or a cow, all well raised, but they’re small quantities. I’m not eating a lot. I’m also intermittent fasting. I’ll go at least two or three times a week, I’ll go anywhere from eighteen to twenty four hours without eating. I’ll be drinking lots of liquids, I’ll be drinking homemade beef broth or chicken broth, and that’s it. So that’s all I eat, one meal all day.
Tim: So tell us your schedule Adam. So with this intermittent fasting, what time are you stopping eating at the end of the day?
Adam: I’ll eat dinner.
Tim: At what time?
Adam: Anywhere between five and seven most days. So let’s say I finish eating seven. I won’t eat again until at least two or three o’clock the next day. On some cases I won’t eat again until dinner the next day.
Mike: When you work as much as we do, I’ve got to be honest with you, time flies and you sometimes forget about food. I’m not as strict as Adam is, but I’m probably doing about 85% or 90% of what he is doing in regards to the ketogenic model, and the fasting model without even trying to.
Adam: We work a lot and that speaks to one of the techniques that people recommend to help you through these intermittent fasts and that’s distraction techniques. So when your mind keeps saying eat, eat, eat, distract yourself, pick up your guitar, write a letter, do something else. Distract yourself. A lot of this hunger by the way, is psychological, we’re just not used to it mentally, but besides that, at the beginning, your body is physically wanting that food but once you start utilizing your fat for fuel and you become what they call keto-adapted where your body is primed to really use fat for fuel, and that takes a couple of weeks. Three weeks, four weeks sometimes. The first there or four weeks was the toughest because I was not adapted yet, so I was very hungry. Now, well it’s 4:30 and I haven’t eaten yet today. Last time I ate was dinner time around five yesterday.
Mike: That’s a lie, he had two celery sticks from me.
Adam: That’s true, it’s two celery sticks so I broke my fast. Honestly I grabbed them because they were there, it was not because I was dying to eat something, and if I was dying to eat something, I certainly wouldn’t have picked that.
Sheila: When you say you’re fasting, so you mentioned the broth though. So you have that when you’re fasting, or you just have nothing, you have water.
Adam: I have water mostly, but yeah, we serve bone broth here, we’re making our own bone broth now. We can talk about that at a later date, but yeah, that doesn’t count as cheating. It’s 99.9% water, it just has the minerals and the amino acids in it. So I don’t consider that really cheating, but come on. Even if I was to have a small meal, the gist of it is going long periods of time without eating, and that from my understanding is the real anti-inflammatory aspect. I mean sugar causes inflammation, and eating a lot also causes inflammation because you’re breaking down all this stuff and getting all these free radicals and all this oxidative work going on, and that’s what causes a lot of the inflammation. Now I’m reading and I’m learning that intermittent fasting forces the body to regenerate its cells at a lot faster of a rate. There’s something to that.
Sheila: I also read that an easier way to do the intermittent — well, for a sixteen hour fast that you can basically do is just stop eating at seven, and then don’t eat again until eleven AM. That’s sixteen hours.
Adam: Basically skipping breakfast.
Tim: A lot of people do that anyway.
Adam: But this is the problem with intermittent fasting. When I go 24 hours, I’m hungry by then. A lot of people say they can go days without eating and these are people that are really and truly keto-adapted, maybe they’ve been doing it for a year or more. I don’t know, but so far, I haven’t been able to go more than seventeen hours without all of a sudden having all those hunger pains, and at that point I just deal with it for another few hours. At that point, when I do eat, this is the hard part. You have to eat a regular, small meal.
Tim: No binging.
Adam: It’s so easy when you’re famished like that and you’ve gone all day without eating, it’s like you want to eat lunch, breakfast, dinner, and snacks all at one time in one sitting. You have to stop yourself from doing that.
Mike: That’s probably one of the differences to what was going on even before you did this 90-day thing. Our lifestyle really lent itself to — none of us eat that many carbohydrates ever. Adam hasn’t for a while, but when you were, you probably — I’m just guessing because you’re like me, I do these all day fasts also. If I don’t have some snacks or prepare my food throughout the day as I did this week, I will come home and I will eat like seven pieces of chicken and I’m not proud of it afterwards. Unless you can control that voracious urge, you’re not going to get what Adam is talking about here.
Tim: So Adam, as we come to end of this episode, I really would love you to encourage you to get those tests done quickly, and if you don’t mind, share some of them with our audience so that we can gauge your success. The question that I have for you right now as we put the wraps on this is okay, we’re close to or at day 90. Are you going to continue and forge ahead with the exact same plan that you’ve had for the last three months or so, are you going to augment it a little bit, what are your plans?
Adam: I’m going to continue, I’m going to stay on this. I might eat a little bit more often at this point, because I don’t really need to lose anymore body fat. I’ve got the six pack going for the summer, that’s all good.
Tim: Look at you, he’s in his 50s and he has a six pack, that’s impressive.
Sheila: Do you drink coffee, can I ask that?
Adam: I drink coffee. Let me speak to something Mike just said. He was saying that we’re generally very good about not eating carbs, and that’s partially true, with me anyway. What I mean by that is I have two young kids and I grab the M&Ms. My wife buys five-pound bags of them so she can make pancakes for the kids. Don’t get me started, my wife will not let me put my kids on a ketogenic diet.
Mike: My wife is a nutritionist and she would never let it happen either.
Adam: Because they’re afraid of ketoacidosis, but anyway what I wanted to say was this. My diet before I started this, yes, I’d go three or four days really good, and then I’ll eat a whole pizza. I would never really string along many consistent weeks or days. I’d eat well one day, not very much the other day, summers come, barbecue, hotdogs, hamburgers, I just went for it. I can get away with it. You said at the beginning of this piece, Adam you don’t look like you need to lose weight, why’d you start this diet? I was creeping up, and even though it appears that I eat very well, and I obviously eat well most of the time. I certainly eat good foods but I also supplement them with not such good stuff. This last 90 days, I made a commitment not to deviate from that, to be really consistent with it. Yes it’s higher fat than I would normally do when I did eat well. Less protein than I would normally — that’s what I learned about a ketogenic diet, that most people make the primary mistake of eating too much protein on a ketogenic diet, and so this has been the first time in my life that I’ve been this disciplined in my eating. I’m older now, I can’t get away with what I used to get away with. The other thing that I want to say before we wrap this up is about cravings. I always hear about how you go on these low carb diets and when your body starts getting used to and primed for utilizing fat for fuel, they say you eliminate all your cravings. Bullshit. To me anyway. Maybe the physical cravings aren’t there and I told you I could go all day and not really be hungry, but the truth of the matter is, I’m craving the foods that I’ve been giving up nonstop. To this day, 90 days into it give or take, I still crave the pizza. I still see my kids eating the pizza, I still see the buns on the hamburgers and I want it, I want it bad. I say no, the cravings are there. Maybe the physical cravings aren’t there as much.
Tim: What do you mean by physical cravings, define that.
Adam: My stomach growling and saying man you’re hungry, you’ve got to eat. Or feeling a little lightheaded, or physically feeling the effects of hunger. Now that I’m keto-adapted I don’t have those physical — when I’m 24 hours in I start to feel them, but eighteen hours fasts, it’s a no-brainer for me, it’s as easy as it could be. Even though those physical things aren’t there, I pass a pizza place, I pass chicken wings at the Superbowl, hot dogs at the baseball game. Beer, alcohol, I want it all, those cravings have not subsidized. I don’t look at them and say ew. I want it badly, but I don’t do it.
Sheila: It’s easier to not do it.
Adam: So going forward, I’m going to continue my strict ketogenic diet for at least another 30 days. I might eat a little bit more food, but not the foods I’m not supposed to be having on a
ketogenic diet. The foods I can have, add a little bit to my portions, but that’s the extent of it for the next thirty days. By that point, I’ll have my blood work done and we’ll talk about this some more.
Mike: I just think before we wrap up, I think blood tests aside, that’s data that we all need. It’s great to get all that stuff, but the bottom line is you’ve taken an educated approach to selfexperimentation and troubleshooting your body to figure out how to improve it, and your back has felt better. Do we know it’s because of the ketogenic diet, maybe it did, maybe it didn’t, but regardless you’re in a trend where you feel so much better. Your body feels better, your back feels better. You like the way you look, you feel, it’s like I almost want to say — if the tests are completely negative or there’s no improvement or any markers have been changed, who cares. Looking at someone who looks healthy also. They say that they feel great but they don’t look healthy, but this is not the case.
Adam: Like vegans. First of all, I want to say that this is not a ringing endorsement or a push for people to go ketogenic. I’m not going to be that bull at this point to say something like that. It’s definitely a viable option, and before you go into something like this, check with your doctor and do a lot of research, because compared to the recommendations by the ADA, the American Diet Association, this is not what’s recommended. I want to make this disclaimer. Look into it for sure, do your research. If it sounds like you, if I sounded like you, definitely look into it. Like Mike just said, I’m very well researched. I have a background in biochemistry, I know how to read these things. I’m a little bit different than your average bear when it comes to this type of thing. If you’re not in that world, you should get advice when you do something like this.
Sheila: Can you give us a starting point?
Adam: Yeah, I do, I recommend the doctor that I mentioned earlier. Dr. Peter Attia, and his website is called the eating academy. Read everything this guy writes, and he also refers you to other things he reads so that is a great start. The eating academy by Dr. Peter Attia. So if you’re interested in possibly doing this for yourself, well pay attention to our podcast, we’re going to be reporting back on this in a little while when I get my blood work back and we’ll take it from there. Good luck.
Tim: Okay. So don’t forget to check out the show notes for a link to the website that Adam referenced, spotlighting the research done by Dr. Peter Attia. That’s eatingacademy.com.
Looking forward to the results of Adam’s blood work to gauge the success of his three-month ketogenic dietary journey, and we should have that for you coming up in the next few weeks. Also on the way, we have a couple of interviews that we’re really excited about here at the
InForm Fitness Podcast. In two weeks, we’ll be speaking with happiness expert, Gretchen Rubin. Gretchen has authored several books and has sold more than two million copies in thirty different languages. She has been a client of InForm Fitness for many years, and she has a popular podcast of her own, titled Happier with Gretchen Rubin. So give it a listen and even subscribe to her podcast so you can become more familiar with Gretchen before she joins us here on the show, and in the process, pick up some valuable tips on being, well, happier. Next week, we’ll be talking to Dr. Martin Gaballa, the author of the One Minute Workout. Adam and Dr. Gaballa will contrast and compare high-intensity strength training like we do here at InForm Fitness, and high-intensity interval training, as described in Dr. Gaballa’s book, The One Minute Workout. If you’d like to find an InForm Fitness location nearest you so you can give this high-intensity strength training workout a try for yourself, please visit informfitness.com and at the time of this recording, we have locations in Manhattan, Port Washington, Danville, Burbank, Boulder, Leesburg, and in Restin. If you aren’t near an InForm Fitness location, you can always pick up Adam’s book via Amazon: Power of Ten, The Once a Week Slow Motion Fitness Revolution. Included in the book are several exercises that support this protocol that you can
If you aren’t near an InForm Fitness location, you can always pick up Adam’s book via Amazon: Power of Ten, The Once a Week Slow Motion Fitness Revolution. Included in the book are several exercises that support this protocol that you can actually perform on your own at a gym nearest you. We’ll have a link to Adam’s book in the show notes as well. Thanks again for listening, and for Sheila Melody, Mike Rogers, and Adam Zickerman of InForm Fitness, I’m Tim Edwards with the InBound Podcasting Network.
Thanks again for listening, and for Sheila Melody, Mike Rogers, and Adam Zickerman of InForm Fitness, I’m Tim Edwards with the InBound Podcasting Network.